Linguine with Sauteed Calamari

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  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped garlic
  • 1 pound squid cleaned bodies cut into 3/4-inch-thick rings, tentacles left whole
  • 1/2 teaspoon dry parsley
  • Salt and Freshly ground black pepper to taste
  • Zest of a 1 lemon
  • 1/2 tbsp. Olive oil
  • 1 Pack of Linguine /1 lb fettuccine spaghetti, etc.
  • 1/2 tbsp. unsalted Butter
  • Juice of a 1 lemon
  • Fresh Parsley for garnish


  • Boil water with 1 tablespoon of salt, and drop the pasta in – any pasta would work. After it cooks, drain, saving 1/3 cup of pasta water.
  • Heat oil in a frying pan over high heat until almost smoking. Turn down the heat to medium-low and carefully add minced fresh garlic to infuse the oil. Saute for 10-15 seconds, try not to burn it.
  • Carefully add cleaned, washed and sliced squid in a pan. Season with salt and pepper to taste, a couple of pinches.
  • Add lemon zest, dry parsley and cook, tossing frequently until the squid is cooked through, about 2 to 4 minutes (do not overcook). Season with additional salt and pepper, only if needed.
  • Heat oil in a saute pan, add cooked pasta, stir, to coat it with olive oil.
  • Pour *reserved pasta water, and add the squid. Stir, add butter and stir again to coat and lastly add lemon juice. Allow it to cook for a minute or two and serve.